I had few portable baked snacks and a few bosc pears so I figured it was time for a new muffin recipe. This is a riff off a recipe out of Annalise Robert’s cookbook; Gluten-Free Baking Classics. It is similar to my recipe for apple nut muffins that I created from her banana muffin recipe. If I had to have just one GF cookbook hers would be the one for me.
Do use a fairly firm pear; I used a bosc which is naturally great for baking but almost any firm pear will do. Notice I didn’t say “hard”. Nope to that; not gonna taste great. Don’t chop them super fine or big; 1/3 inch dice is good.
I always enjoy eating a muffin still warm out of the oven. It is smart to freeze any you won’t eat in 2 days; ziplock freezer bag works great. They make super snacks. These muffins are kinda delicate; if you want to take them on a hike or car ride put them in a plastic food box – the rigid sides will keep your muffins safe from crushing.
Pear Spice Muffins
2 cups brown rice flour mix (see below)
2/3 c granulated sugar (can use coconut palm sugar: just increase milk by 2 Tbsp.)
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp xanthan gum
¼ tsp salt
1 1/2 tsp cinnamon
skimpy 1/2 tsp. nutmeg
1 1/2 c chopped firm pear; peel and core! (about 2 pears)
½ c chopped walnuts
2 large eggs beaten
½ c milk, 1 or 2 percent
½ c canola oil
DIRECTIONS: Heat oven to 375, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes 14-16 muffins.
Mix all dry ingredients in bowl of stand mixer or big bowl
Add pear chunks and walnuts; stir to coat them with dry mix
Combine milk and oil, Beat in eggs. Add liquids to big bowl; stir until blended.
Fill muffin pans 2/3 full. I use a big serving spoon and fill it about half way to dump in each muffin space. Sprinkle the top with a bit of raw old fashioned oatmeal; 2-3 Tbsp. should do it or try cinnamon sugar.
Bake 20-24 min until golden brown. I used my convection setting and did them for 17 minutes. Perfect. Do not over bake or they will taste dry. Rest five minutes and then remove from the pans and cool on a rack.
Freezes well for up to 3 weeks. Keeps in fridge (well wrapped) a few days.
Brown Rice Flour Mix base mix
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour